With a nod towards the traditions of ancestral winemaking dating back to the ancient Greeks and then the Romans, Boris Kovac has made this wonderful ‘orange wine’ by fermenting the juice in contact with the skins and the seeds. This is not one of those very heavy, dark, oxidative / ‘funky’ orange wines – on the contrary this is delicate, fresh, pretty and utterly moreish.
It’s a co-fermented blend of Grenache Gris, Grenache Blanc, Macabeo and Malvasia, with emboldened structure from the tannins of the seeds and skins and natural colour from the skin pigments. The grapes are manually pushed down into the fermenting juice for 8 days.

The nose is a delightful swirl of mandarin and peach blossom, the palate is light and fresh and bursting with exotic flavours of mandarin, orange, candied citrus peel and a whiff of Turkish Delight. A wine with tremendous energy and personality.